White Sugar
The uniform size of the...
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Cakes
Black Magic Chocolate Cake
15 mins
45 mins
Easy
12
As the title suggests, this cake really is magic! It’s super moist with a rich chocolate flavour, incredibly easy to prerepare, and keeps well for several days. Make one large cake or bake in two tins for an impressive layered cake.
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- Ingredients
- Method
Ingredients
Cake
- 1 cup buttermilk (250ml)
- 1 cup strong coffee, cooled to room temperature (250ml)
- 1/2 cup neutral oil, i.e. canola, sunflower (125ml
- 2 eggs
- 1 tsp vanilla essence
- 2 cups Chelsea White Sugar (450g)
- 1 3/4 cups plain flour (263g)
- 3/4 cup cocoa powder (60g)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Icing* (optional)
- 3 cups Chelsea Icing Sugar (450g)
- 1/4 cup cocoa powder (20g)
- 100g butter, very soft
- 4-5 Tbsp hot water
- 100g dark chocolate
- sprinkles (optional)
*Halve icing quantity if only making a single layer cake.
Additional tips
This cake can be made dairy-free - simply swap the buttermilk for a plant-based milk, and
use dairy-free spread in the icing.
Chelsea Products in Recipe
Reviews
34
What did you think of this recipe?
Valerie Anderson
It was the best chocolate cake recipe I've ever tried.
4
Unknown
Tried this the other day - really good recipe! Dark and moist, would def recommend.
5
doris
so what size pan cuz I have different sizes and I would replace the coffee with hot chocolate or water cuz I not a coffee drinker. I t really looks good
5
Ella
yumm
4
Mel
My go to chocolate cake recipe. Always comes out perfect and moist. So many compliments when I make it.
5
Unknown
Have made this cake successfully for years and it makes a quick dessert. Try warming squares of cake in microwave, serve with Hershey chocolate syrup and vanilla ice-cream. Yum!
5
doris
the cake looks good but the only thing I would do is omit the coffee for hot water or hot chocolate
5
Eileen Steiner
Perfect chocolate cake........ A couple of tips thou. For a moist chocolate cake do not leave it untill the skewer comes out clean Make sure there is still a little bit of chocolate cake residue on the skewer. Once it is at the stage take it out of the oven and allow to cool. That is how you get the mudcake consistency, timing is everything. And to avoid bits of white flour through your cake be sure to rub all of the dry ingredients together between your hands to remove lumps and mix well or use a sieve then add the wet ingredients. Makes the perfect cake. I always add a little salt to my chocolate icing for that umami salty sweet taste and sometimes I sprinkle broken up salted caramel oreos on top. My babies love it lol
5
Amy.R
I can't believe Chelsea hasn't tested this cake yet, it is brilliant, it looks and tastes delicious not to mention minimal washing up as well. It's a win win. Thank you.CHELSEA: Hi there, oops - we have just updated this as we have actually made this cake quite a few times now. We agree with you - it's easy and delish! :-)
5
Sophie Snedden
It's a great cake and very moist I love it
5
Method
Preheat oven to 170ºC bake. Grease 2 x 20cm round cake tins or 1 x 23-25cm round cake
tin and line with baking paper.
Cake
Place the buttermilk, coffee, oil, eggs and vanilla essence in a large jug. Whisk to combine.
Place sugar in a large bowl. Sift in flour, cocoa powder, baking soda, baking powder and
salt. Stir to combine.
Add wet ingredients to dry mixture and beat with an electric mixer or wooden spoon for 2
minutes, or until well combined.
Transfer to prepared tin/s, making sure they’re only filled to about half way. Bake for 40-45
minutes (for two layers) or up to 60-75 minutes for one layer, depending on size of tin
used.
Cool in tin/s for 15 minutes before turning out onto a wire rack to cool completely.
Icing (optional)
Sift icing sugar and cocoa powder into a large bowl and stir to combine. Add softened
butter and pour some of the hot water over the top. Mix together with a spatula or electric
beater, adding more water as required to achieve a smooth, spreadable consistency.
Place chocolate in a small heatproof bowl and microwave in 30 second bursts, stirring in
between, until melted and smooth. Stir into icing.
Spread onto cooled cake/s. Sandwich the layers together if making a double layered cake.
Top with sprinkles if desired.
Additional tips
This cake can be made dairy-free - simply swap the buttermilk for a plant-based milk, and
use dairy-free spread in the icing.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
34
What did you think of this recipe?
Valerie Anderson
It was the best chocolate cake recipe I've ever tried.
4
Unknown
Tried this the other day - really good recipe! Dark and moist, would def recommend.
5
doris
so what size pan cuz I have different sizes and I would replace the coffee with hot chocolate or water cuz I not a coffee drinker. I t really looks good
5
Ella
yumm
4
Mel
My go to chocolate cake recipe. Always comes out perfect and moist. So many compliments when I make it.
5
Unknown
Have made this cake successfully for years and it makes a quick dessert. Try warming squares of cake in microwave, serve with Hershey chocolate syrup and vanilla ice-cream. Yum!
5
doris
the cake looks good but the only thing I would do is omit the coffee for hot water or hot chocolate
5
Eileen Steiner
Perfect chocolate cake........ A couple of tips thou. For a moist chocolate cake do not leave it untill the skewer comes out clean Make sure there is still a little bit of chocolate cake residue on the skewer. Once it is at the stage take it out of the oven and allow to cool. That is how you get the mudcake consistency, timing is everything. And to avoid bits of white flour through your cake be sure to rub all of the dry ingredients together between your hands to remove lumps and mix well or use a sieve then add the wet ingredients. Makes the perfect cake. I always add a little salt to my chocolate icing for that umami salty sweet taste and sometimes I sprinkle broken up salted caramel oreos on top. My babies love it lol
5
Amy.R
I can't believe Chelsea hasn't tested this cake yet, it is brilliant, it looks and tastes delicious not to mention minimal washing up as well. It's a win win. Thank you.CHELSEA: Hi there, oops - we have just updated this as we have actually made this cake quite a few times now. We agree with you - it's easy and delish! :-)
5
Sophie Snedden
It's a great cake and very moist I love it
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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